Basmati Rice and Pea Pilaf

Ingredients

• 2 tablespoons ghee or vegetable oil
• 4 to 5 whole cloves
• 1-inch stick cinnamon
• 4 to 5 small green chillies, slit lengthwise
• 2 medium onions sliced thin
• 2 cups basmati rice
• 1 cup fresh or frozen green peas
• 1 1/2 teaspoon cumin powder
• 5 cups water
• Kosher salt

Directions

1. Warm the oil in a medium saucepan over medium-high heat until it glints. Stir in the cloves and cinnamon, and cook just until their aroma blooms, about 20 seconds.
2. Add the chillies and onions. Cook them, stirring often, until the onions turn golden brown, 6 to 8 minutes.
3. Stir in the rice and cook, moving it around the pan frequently, until it smells lightly toasty and nutty, about 2 minutes.
4. Add the peas and cumin powder, and keep stirring for 1 minute longer.
5. Pour in the water and add the salt. Bring everything to a boil, then turn the heat down to the lowest setting. Put on the lid and cook until the rice has taken up all the water, about 10 to 12 minutes. Serve hot with daal or raita.